Za’atar White Bean & Rice Bowls with Asparagus, Bell Pepper & Marinated Feta

Za’atar White Bean & Rice Bowls

with Asparagus, Bell Pepper & Marinated Feta

35 MIN
$13.94/serving 2 Servings
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    From the Test Kitchen

    At the base of these flavor-packed bowls is a gorgeous blend of red, brown, and wild rice—studded with sautéed vegetables, then topped with herby za’atar-seasoned white beans. A final layer of crumbly feta (marinated with olives, roasted peppers, oregano, and lemon juice), adds incredibly bright, tangy flavor to each bite.
    13 green SmartPoints® per serving
    9 blue SmartPoints® per serving
    9 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.

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    • Nutrition
      PER SERVING
    • Calories
      870 Cals (est.)
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    ingredients
    Za’atar White Bean & Rice Bowls with Asparagus, Bell Pepper & Marinated Feta
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Red Rice Blend
    • 1 15.5-Oz Can Cannellini Beans
    • 1 Lemon
    • 2 cloves Garlic
    • 1 Red, Yellow, Or Orange Bell Pepper
    • 6 oz Asparagus
    • 1 tsp Whole Dried Oregano
    • 1½ oz Feta Cheese
    • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
    • 1 oz Pitted Niçoise Olives
    • 1 oz Sliced Roasted Red Peppers
    Cook the rice
    1 Cook the rice

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Prepare the ingredients & marinate the feta
    2 Prepare the ingredients & marinate the feta

    Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Cut off and discard the stem of the bell pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Roughly chop the olives. Roughly chop the roasted peppers. Quarter and deseed the lemon. In a bowl, combine the cheese (crumbling before adding), chopped olives, chopped roasted peppers, oregano, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Cook the beans
    3 Cook the beans

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans; season with salt, pepper, and half the za’atar (you will have extra). Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat; stir in the juice of the remaining lemon wedges and 1 tablespoon of olive oil. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover to keep warm. Rinse and wipe out the pan.

    Cook the vegetables
    4 Cook the vegetables

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced bell pepper and asparagus pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a bowl; cover to keep warm. Wipe out the pan.

    Cook the shrimp
    5 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Finish the rice & serve your dish
    6 Finish the rice & serve your dish

    To the pot of cooked rice, add the cooked vegetables and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked shrimpcooked beans, and marinated feta. Enjoy!

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    Cook the rice
    1 Cook the rice

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    2 Prepare the ingredients & marinate the feta

    Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Cut off and discard the stem of the bell pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Roughly chop the olives. Roughly chop the roasted peppers. Quarter and deseed the lemon. In a bowl, combine the cheese (crumbling before adding), chopped olives, chopped roasted peppers, oregano, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Prepare the ingredients & marinate the feta
    Cook the beans
    3 Cook the beans

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans; season with salt, pepper, and half the za’atar (you will have extra). Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat; stir in the juice of the remaining lemon wedges and 1 tablespoon of olive oil. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover to keep warm. Rinse and wipe out the pan.

    4 Cook the vegetables

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced bell pepper and asparagus pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a bowl; cover to keep warm. Wipe out the pan.

    Cook the vegetables
    Cook the shrimp
    5 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    6 Finish the rice & serve your dish

    To the pot of cooked rice, add the cooked vegetables and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked shrimpcooked beans, and marinated feta. Enjoy!

    Finish the rice & serve your dish